St Tola Goat Log

St Tola Goat Log

250g
€12,00
€12,00
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St Tola Goat Log
  • St Tola Goat Log
  • St Tola Goat Log
St Tola Goat Log

Ireland · Burren, co Clare

St Tola Goat Log

€12,00
€12,00

Soft fine-grained texture and lactic Irish goat’s log cheese with a natural rind. The flavour is lightly sweet and floral with bright fresh tang. A fine example of Irish goat’s cheese with complex flavours.
ProducerSt. Tola TypeSoft RennetTraditional RegionBurren, co Clare MilkRaw Goat RindNatural
Portion Size: 250g

Cheese guide

Choose the wedge that matches your moment.

  • 160g: serves 2–3, a cheese board pairing.
  • 320g: serves 4–6, a starter or shared plate.
  • Whole (1.2kg): serves 12–16, a centrepiece for entertaining.

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Description

St Tola Goat Log

St Tola cheeses hold quite a bit of sentimentality for us. We have been selling their lovely cheeses since Sheridans beginning and they were at that time physically the closest cheesemaker to us. Their cheese would arrive so fresh and so tasty they quickly became the benchmark for the type of fresh cheese we wanted to sell. When young, St Tola is mild, very delicate texture with a floral aroma. As it develops, the paste becomes a little firmer and flakier and the rind attracts some natural yeasts. The flavour becomes a little sharper with a fuller nose with great character.
Serving & Storage
Ingredients & Allergens

Irish raw goats milk, Organic sea salt, Cultures, Vegetarian Rennet

For allergens, see ingredients in bold.
Recipes

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Hand-Curated by Our Cheesemongers

Pairs Beautifully With

Personal recommendations from our team: pairings we've tasted, tested, and genuinely love.
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St. Tola

Meet Our Producers

St. Tola

Burren, Co. Clare

Siobhan Ni Ghairbhith runs St. Tola at Inagh Goat Farm, just south of the beautiful Burren area in Co. Clare. St. Tola was originally founded by Meg and Derrick Gordon when they began making St Tola in the Burren in 1978, primarily as a means of making a living out of their 25-acre holding. All the milk used came from their own herd. Meg had picked up cheese making skills during her time in Normandy, whilst Derrick, as former tea-plantation manager, was no stranger to hard agricultural work. This formidable combination allowed the couple to make a success of their business. Some twenty years later their neighbour, Siobhan Ni Ghairbhith, interested in learning the cheesemaker’s art, began to take lessons from Meg. A year later Meg handed over the running of the business to Siobhan, who took charge of the herd and relocated production to a purpose-built cheesemaking facility on the her parent’s family farm, a short distance away. These days the St. Tola range includes crottins, logs, hard cheeses, Greek style cheese and a soft cream cheese.

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